Cotswold_School_Logo_CMYK_100_72_0_0-01

 

Year 10 Food Preparation and Nutrition

Topic: Food Commodities

Year Group: Year 10

Focus: Major food commodities which include:

  • Bread, cereals, flour, oats, rice, potatoes, pasta
  • Fruit and vegetables (fresh, frozen, dried, canned and juiced)
  • Milk, cheese and yoghurt
  • Meat, fish, poultry, eggs
  • Soya, tofu, beans, nuts, seeds
  • Butter, oils, margarine, sugar and syrup.

What we will be learning

  • Each term pupils will have a focus of one of the major food commodities. Pupils will study the value of this commodity within in the diet and the features and characteristics.
  • Pupils will learn about the correct storage of foods to avoid contamination, and the working characteristics.
  • Underlying these commodities pupils will learn about the principles of nutrition, diet and good health. The science of food and where food comes from.
  • Each commodity will offer an opportunity to cook and prepare a range of dishes to develop skills in preparation for the NEA’s (Non-Examination Assessments) in Year 11. A recipe book is provided for pupils to follow.

Why is this important? Where does this link to future/past learning?

The content in Year 10 will naturally build upon skills and knowledge pupils would have gained at Key Stage 3. All content studied in Year 10 will be applied in Year 11 when completing both NEA1 – the food investigation and NEA2 – the food preparation which includes the 3 hour practical assessment.

How will this topic be assessed? Formative and summative

At the end of each commodity module pupils will sit a written assessment. The results of these assessments are used alongside the previous year’s exam board grade boundaries to monitor pupils progress.

Pupils receive continued teacher feedback for practical sessions. Written evaluations are assessed by both teachers and peers. Exercise books are regularly monitored for content.

What make a strong piece of work in this topic, and what can I do to stretch myself in this topic?

Evaluation and analysis of dishes made will include an understanding of scientific functions of the ingredients used alongside nutritional awareness using correct terminology.

At every opportunity pupils should develop their practical skills and question how each ingredient functions.